I bought a chocolate macaroon this afternoon, and it was so good, it prompted me into FINALLY making the macaroons from the ingredients that have been residing in my pantry since KZ told me "Make them, they're easy!"
Since her recipe is for normal macaroons, I hired consultants to figure out how to adjust for chocolate.
There were lots of versions, but I wanted one that called for the ingredients I had. Apparently, it's the "southern" way. Southern Illinois, maybe?
Cook Time: 12 minutes
Ingredients:
* 1 can (14 ounces) sweetened condensed milk
* 3 squares (3 ounces) unsweetened chocolate
* 1/4 teaspoon salt
* 8 ounces shredded coconut
* 1 teaspoon vanilla extract
Preparation:
Generously grease cookie sheet.
Combine condensed milk, chocolate, and salt in the top of a double boiler. Cook over boiling water, stirring frequently, until chocolate is melted and mixture is thick; remove from heat. Add coconut and vanilla; stir to mix well. Drop by rounded tablespoons about 1 inch apart on prepared cookie sheet(s). Bake at 350° for 10 to 12 minutes, or until cookies are set. Remove chocolate macaroons from cookie sheets to wire rack to cool completely.
Makes 2 to 3 dozen chocolate coconut macaroons.
The double boiler is probably unnecessary, but since I have one, I like to use it when possible.
Final judgment: yum!
Saturday, June 28, 2008
Chocolate Macaroons
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